Miang Kum is an appetizer of sorts. It is commonly enjoyed as a delicious Thai snack, or as a complement to beer. (Any beverage will do). Miang Kum is normally served on a large platter, with several items, all separated.
Basically, one would start with a leaf of spinach or other leafy vegetable, pinch it so that it forms into a small spoon-like shape. Then you would add it shredded dry coconut, red onion, diced lime, peanuts, dry shrimp and maybe a pick kee noo or two. (Pick Kee Noo are those amazing spicy little Thai chilies.) Finally, add in a dollop of sweet sauce and voila! Enjoy.
- 1 coconut
- 1/2 cup diced red onion
- 1/2 cup diced lime (with the rind on)
- 1/2 cup peanuts
- 1/2 cup dry shrimp
- About 50 leaves of spinach
- 10 sliced Thai chilies
- 1/2 cup sliced lemongrass
- 1/3 cup of shrimp paste
- 2/3 cup of coconut sugar
Preparation:Let’s start with the coconut.
Break open the coconut, and remove the meat (it’s the white part- duh!). Then shred it into small thin pieces. Take the shreds and stir them in a hot pan until golden brown. (On medium heat this should take about 20 or so minutes).
Now for the sauce.Using a small or medium sized pot, heat the sugar until melted. It should form the consistency of syrup. Then add in the shrimp paste. Be sure to add in the shrimp paste when the sugar syrup is boiling, and that to only cook it for a few minutes or else it will burn.
That’s all the cooking. Now here’s how to serve it…
Use several small condiment containers or small saucers. Place each individual ingredient into a saucer of its own. Then using a large platter, place the spinach leaves in the middle, and arrange the saucers around the spinach in a manner that suits your individual aesthetic taste.
How to eat…Grab a leaf. Fill it with a small portion of each ingredient. Eat. Enjoy. Drink some beer.